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Ingredients
US|METRIC
2 SERVINGS
- 4 onions (medium, chopped)
- garlic (cloves, pureed)
- 1 tsp. ginger (pureed)
- 5 curry leaves
- 5 whole cardamom pods
- 1 green chilli (deseeded and chopped)
- 1/2 tsp. ground cinnamon
- 1 tsp. Garam Masala
- 1/2 tsp. turmeric
- 1 tsp. tandoori masala mix
- 1 tsp. paprika
- 1 tsp. curry powder
- 3 sweet potatoes (medium, peeled and chopped into 1 inch chunks)
- 200 mL chickpeas (tin of, cooked, drained)
- 1/2 green pepper (chopped or sliced)
- 1/2 yellow pepper (chopped or sliced)
- 1 Tbsp. coconut cream
- 1 cup vegetable stock
- 1 cup tomatoes (tinned, pureed)
- 2 tsp. tomato puree
- 2 Tbsp. vegetable oil
- 1 tsp. sugar
- salt
- pepper
- chopped coriander
- 1 cup rice (we used Thai Jasmine)
- 1 tsp. turmeric powder
- 5 whole cloves
- 1/2 tsp. cardamom powder (ground)
- salt (& water to cook the rice)
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